- Recipe for two burgers, scale for your needs.
- Cast iron frying pan is key (you want the patties to stick during cooking, it helps keep the patties from shriveling up).
- Use a small pot to press patties in pan while cooking.
Hamburger Buns (Brioche recommended)
1 pound ground beef (80% lean recommended, any leaner will result in dry burgers)
1/4 tsp vegetable oil
1/4 tsp kosher salt
1/4 tsp pepper (to taste)
2 slices American cheese
2 tbs mayonnaise
1 tbs minced shallot
1 1/2 tsp chopped pickles + 1/2 tsp brine
1 1/2 tsp sugar
1/8 tsp pepper
- Heat frying pan to medium-high.
- Add tsp of oil to pan (not too much).
- Add small ball of hamburger to pan, press aggressively with small sauce pan. The patty should be pressed thin and should stick to pan.
- Season patty with salt and pepper.
- Scrape patty from pan and flip.
- Remove from pan and place on side plate.
- Add cheese to resting patty.
- Repeat steps 3-7, stacking next patty on cheese for each burger (two patties per burger).
- Mix sauce ingredients and assemble burgers.
I really wanted to drive the new C8 Corvette and I bought my brother a ride in the Ferrari for his birthday. The weather was great and we took advantage of a ride-a-along with a professional driver to get familiar with the track. We also bought a photo/video package that included in-car video from our drives on the track.
It was a great time and we’ll definitely go back again.
1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)
- Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.
- Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
- Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.
- Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.
The Closed-Oven Method
- Gather the ingredients.
- The night before cooking the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast.
- Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan ribs down at room temperature.
- Half an hour before you start roasting, pre-heat your oven to 500 F and season the roast generously with
Kosher salt and freshly ground black pepper. I replaced with the rub below.
- Now it’s time to do your calculation. Simply multiply the weight of your roast by five. That’s your total roasting time, in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.
- When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up.
If you’re nervous about the cooking time, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.
- Put the roast in the preheated oven and roast it for exactly however many minutes you calculated above. When the time’s up, turn off the oven and walk away. Do not open the oven door for any reason for the next two hours.
- In two hours, take the prime rib out of the oven, carve, and serve right away. If you did use a thermometer, you’ll see that the internal temperature of the meat has reached 130 F, perfect medium-rare.
- Remove the ribs.
- Cut cross-wise, serve with horseradish sauce.
- For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.
- When trying to figure out how much time you need to roast your prime rib, use this simple calculation: weight of the prime rib x 5 = total roasting time in minutes. For example, if you have a 3-pound roast, 3 × 5 = 15 minutes. A 6-pound roast? 6 × 5 = 30 minutes.
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Horseradish Cream Sauce
3/4 cup (6 fl. oz./180 ml) heavy cream
1 cup (8 fl. oz./250 ml) sour cream
1/2 cup (3 oz./90 g) freshly grated or prepared horseradish
Juice of 1 lemon
Kosher salt and freshly ground pepper, to taste
This is a great museum that began as Henry Ford’s personal collection of historic objects, which he began collecting as far back as 1906. Today, the 12 acre site is primarily a collection of antique machinery, pop culture items, automobiles, locomotives, aircraft, and other items.
There are actually two separate areas the Henry Ford Museum (indoors) and Greenfield Village which has historical building and re-enactments of historical activities.
½ cup honey
¼ cup soy sauce
3 cloves garlic, minced
juice of one small lemon
1 pound large shrimp, peeled and deveined
2 Tablespoons butter
green onions, for garnish
- In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
- In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions